Chihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite […]
Continue ReadingFresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for picking fresh when they are needed in the kitchen. Even city apartments […]
Continue ReadingMy husband calls this “Mexican beef stroganoff.” It uses the technique of “sweating” the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you’d like the dish spicier, red jalapeño strips could be used instead. Ingredients 1 tablespoon butter 1 tablespoon corn oil 1 pound […]
Continue ReadingThis is most definitely a post-Conquest recipe, with garlic, bacon, black pepper and wine, all of which were introduced by the Spaniards. It may be braised in a slow (325º) oven or on the stovetop. The bacon provides the marbling that is needed to prevent the meat from drying out in the cooking process, and […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
Continue ReadingThis dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco where Carne Asada is altogether different. The secret to this dish is to have your butcher slice the […]
Continue ReadingAs unlikely as it may seem, vanilla pods, or “beans”, are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the inland high plateau. The shelf-life of a vanilla pod may be extended by keeping it in a tightly-sealed container of sugar. The sugar […]
Continue ReadingAlthough it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This recipe, however, is from the central part of the country rather than the south and is meant to be served as the meat […]
Continue ReadingThis recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avoid the chiles becoming soggy. Ingredients: 6 large ancho chiles 3 sprigs fresh marjoram 3 sprigs fresh thyme 3 […]
Continue ReadingIn the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements – crepes, sauce and filling – can be made ahead and assembled just before baking. A perfect example of pre-Hispanic ingredients combined with nouvelle Mexican cooking techniques, these crepes could be […]
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